Bavarian Apple Strudel

Ingredients

• 200 g Flour
• 1 pinch salt
• 2 tbsp oil
• 1 egg
• 1 lemon
• 1.5 kg sour apples (e.g., Boskop)
• 100 g butter
• 75 g sugar
• 80 g raisins
• 1 packet vanilla sugar
• 1 heaping tsp cinnamon powder
• 80 g chopped almonds

Instructions

1. 1.

   Knead a smooth dough from flour, egg, salt, oil, and about 100 ml lukewarm water. If the dough does not hold together, add more water. Shape into a ball, brush with oil, cover and let rest for 30 minutes.

2. 2.

   Preheat the oven to 200°C (Oven + fan).

3. 3.

   Grate the lemon zest, squeeze its juice, and mix both together. Quarter the apples, peel, core, slice crosswise into thin wedges, and toss in lemon juice. Roll out the dough on a floured surface, lay it on a lightly floured kitchen towel, and stretch it thinly. Brush with half of the melted butter. Evenly spread the apple slices over the dough, leaving a 2 cm border. Sprinkle the sugar mixed with raisins, vanilla sugar, cinnamon, and almonds. Fold the edges inward by 2 cm and roll up the strudel using the towel. Transfer to a greased baking sheet lined with parchment paper, brush with remaining melted butter. Bake in the preheated oven for about 45 minutes until golden brown. Let cool, dust with powdered sugar, cut into pieces, and serve.